Make the filling: Saut├ęthefinely chopped onion,carrot,celery in adash ofoil,add the minced beef and peas; brown well, add a few dashes of white whine. Add the tomato puree dilute with a bit of water.Add salt, pepper and cook for about 20 minutes over a moderate heat.

Put some filling onto each cannellone; grease a rectangular baking dish with butter, cover it with a layer of bechamel sauce and add the cannelloni. Cover with the remaining bechamel sauce, a few knobs of butter and a handful of grated parmisan cheese. Bake in a pre-heated 150 ┬░C (300 ┬░F) oven and serve piping hot.